GINGERBREAD COOKIES ( without molasses )

Super easy , soft and chewy gingerbread cookies without molasses is a slightly milder version of the classic cookie requires few ingredients to bring out the love of warm spice cookies during this festive season in December!

INGREDIENTS

3 cups all-purpose flour

1 and 1/2 teaspoons cinnamon

1 and 1/2 teaspoons ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon salt

1 cup unsalted butter

1 and 1/2 cups light/dark brown sugar

1 egg

1 teaspoon vanilla extract

For frosting

3 cups powdered sugar

5 and 1/2 tablespoons milk

2 teaspoons light corn syrup

1/2 teaspoon pure or clear vanilla extract

Green and Red gel or liquid food coloring, optional

INSTRUCTIONS

Combine the flour, cinnamon, ginger, nutmeg, allspice and salt in a small bowl and mix well. Set aside.

Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed until light and fluffy for about 5 minutes. Next add the egg and vanilla extract and continue to mix until well combined.

Add the flour mixture and whisk lightly until full incorporated, scraping down the sides of the bowl as needed.

Divide the dough in half and form into 2 1-inch thick disks. Refrigerate for at least 2 hours or overnight.

Remove one half of the dough from the refrigerator and let sit at room temperature for about 10 minutes. Leave the second half of dough in the refrigerator until needed to keep it cold.

Once the dough is ready, preheat oven to 350°F.

Roll the dough out onto a lightly floured surface 1/4-inch thick. Cut the dough into desired shapes and place on a parchment paper.

Bake for 8 to 10 minutes or until lightly browned on the bottom edges. Let it cool for 5 minutes, then transfer to a cooling rack.

Once cooled, you can start decorating.

To make the icing: In a large mixing bowl, whisk together the powdered sugar, milk, light corn syrup, and vanilla extract until well combined and no lumps remain. The mixture will be pretty thick at this point.

Mix in 1 additional teaspoon of milk at a time until the icing has thinned out and reached the required consistency. If needed, add more milk to thin out the icing or more powdered sugar to make it thicker.

Divide the mixture to three and mix in the food colorings (if using) to two parts , until fully combined.

Place the cookies in a single layer in an airtight container, and allow the icing to harden fully, at room temperature.

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